Chili Garlic Shrimp
Preparer's Notes: I couldn’t find shrimp paste in the store, so I substituted Lee Kum Kee Chili Garlic Sauce that I had on hand, but I used more than the ˝ tsp that the recipes calls for. I also added maybe ˝ - 1 tsp. more of both coconut milk and brown sugar to adjust the taste to my liking. I also used the rest of the sauce that didn't get used on the side for people to dip the shrimp into. Enjoy!
*If using shrimp in a Thai Salad....use wonton strips, sliced red peppers, bib lettuce, and sliced carrots. Double the marinade ingredients and use the additional marinade as a salad dressing.
Prep Time: 20 minutes
Cook Time: 6 minutes
YIELD: 1 party platter of 10-20 large to jumbo-size shrimp/prawns (also used in a salad as a main course)
· 10-20 medium to jumbo-size prawns, fresh or frozen (thaw if frozen)
· 2 Tbsp. oil (such as coconut or canola)
· 1 + 1/2 Tbsp. coconut milk
· 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
· 1/2 tsp. to 1+1/2 tsp. cayenne pepper (1/2 tsp. for mild, or up to 1.5 for medium-spicy)
· 1+1/2 heaping Tbsp. brown sugar
· 1/2 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
· 3 cloves garlic, minced
· optional: 2 leaflets of kaffir lime leaf, central stem removed
· optional: 1 fresh chili, minced, OR 1/2 tsp. dried chili flakes (if you want your shrimp spicy-hot)
· Rinse shrimp and remove shells and devein (leave tails on)
· Place all other ingredients in a mini-chopper or food processor and process well to form to a chili-garlic sauce.
· Pour the sauce over the shrimp and gently stir/toss to mix. Allow to marinate 5 minutes while your oven heats up.
· Turn oven to broil setting ("high" if you have a choice of high or low).
· Lay shrimp on their side on a baking sheet. Place sheet on the second-to-top rung of your oven. Allow to broil 3-4 minutes, or until shrimp are sizzling and steaming.
· Remove baking sheet from oven and turn the shrimp to cook the other side. If you have any left-over marinade (in the bottom of the bowl), spoon it over the shrimp. Broil another 3-4 minutes, or until shrimp are plump and succulent.
· If serving at a party, poke with toothpicks and serve as a party food. If desired, garnish with wedges of lemon or lime. If serving as an entree, slide the shrimp onto a platter and serve with rice. Author’s Serving Tip: If I'm having this dish for dinner, I usually make extra sauce to serve on the side - it's excellent with rice!
Prepare the sauce up to a week in advance and keep in an air-tight container in the refrigerator. Take out an hour before you'll be cooking.
If you're using fresh shrimp, you can toss them in the sauce and freeze them. Take them out of the freezer an hour before your party, and then broil when guests arrive.
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